Description
A delightful and fluffy Lemon Pistachio Ricotta Cloud Cake that combines the creamy texture of ricotta with the zesty flavor of lemon and the crunch of pistachios.
Ingredients
Scale
- 2 cups ricotta cheese, drained
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped unsalted pistachios
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the drained ricotta cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, mixing until just combined. Gently fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- For a more intense lemon flavor, add an extra tablespoon of lemon juice or zest to the batter.
- Substitute the pistachios with walnuts or almonds for a different nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg